The variety of shochu is sometimes mentioned or listed on the bottle's label.
Genshu is literally a raw, original, and undiluted shochu. Genshu has to have an alcohol content of more than 36%. The flavor can be somewhat harsh, and it has a very unique aroma and strong taste that is very powerful even when only sipped. This stronger taste is very attractive to some who prefer genshu to regular shochu. Originally genshu has an alcohol level of 36-44% so water will usually be added to reduce the alcohol content to approximately 24-25% for otsu-rui shochu and 35-36% for ko-rui shochu.
Hanatare is a very interesting rare shochu that it is made in only limited quantities. Hanatare is taken initially after distillation and it can be made in quantities of only 2-3% of the total shochu produced. The alcohol content is very high (44%-60%) and it has a strong taste when sipped, but it also has a very concentrated fragrance. Since hanatare has high alcohol content, it will not freeze in the freezer, so you can enjoy its super-chilled and pasty texture.
Koshu is an aged shochu, one that is aged more than 3 years. Because of the long aging process, the taste will have an increased umami (flavor) that will become very mild. Longer aged shochu is generally more valuable.
Kame or tsubo shikomi (storing)
Both kame and tsubo are types of pottery barrels often used to store shochu. Placing the shochu into the kame or tsubo makes the shochu taste mild because of the many pores on the surface of the storage vessel. If the label says kame or tsubo shikomi, the product is a shochu that has been stored in a pottery barrel.